pour me a heavy dose of atmosphere

with all of wet and chilly weather we're getting, i've been in the mood for soup :) last weekend, we took the crock pot out of hibernation and made a yummy white chicken chili. i found the recipe in the original crockpot recipe book, but i've made some adjustments over the years :)

white chicken chili

ingredients (makes 12 servings) :
2 cans of sweet corn
2 cans of great northern beans
2 cans of cannellini's
28 ounces of chicken broth (i'm digging the organic roasted chicken broth by wolfgang puck)
1 pound of chicken
1/2 pound of chicken sausage (optional, but we've recently been adding organic tomato basil chicken sausage, and it is delish :)
fresh parsley, basil, and thyme to taste

preheat oven at 350°.
blend 2 cans of cannellini's with 14 ounces of chicken broth, to thicken up the base. (you can also use flour or cream, but i prefer this). add that, and the rest of the ingredients, except for the corn and chicken, to the crockpot.

bake chicken for 30 minutes at 350°, and when it's done, 'shred' it by hand (it helps it soak up more of the broth later on :). add it to the crockpot.

cover the top of the liquid in the crockpot with a layer of garlic powder, and a layer of pepper. add a little salt, dried oregano, and some fresh herbs to taste. wait until about an hour before you are ready to serve, and then add the 2 cans of corn (so they don't get mushy).

this typically takes no longer than 5 or 6 hours ... and then all you have to do is add a nice hunk of italian bread and enjoy :)